Thick, spicy stew is prepared from split Bengal Gram.It is a mainstay of Indian, Pakistani and Bangladeshi cuisine.
- 1 cup split skinned chick pea (chana dal)
- 1 bunch of coriander leaves finely chopped
- ½ tsp turmeric powder
- ½ tsp red chili powder
- 1 tsp cumin seeds
- 2 bay leaves
- 2 cloves
- 1” cinnamon stick
- 2 tbsp ghee ( Clarified butter)
- 2 dry red chili
- Salt to taste
- Soak dal for 20 minutes
- Heat one tbsp ghee in a pan or pressure cooker.
- Add cumin seeds, cloves, cinnamon and bay leaves.
- Add soaked dal to it. Add turmeric powder and cook it with enough water till it is soft.
- Now add salt and simmer it for 5 minutes.
- Heat 1 tbsp ghee in a small pan. Add dry red chili and chili powder. This is called as ‘tadaka’(tempering). Now add this 'tadaka' to the dal.
- Simmer for another 5 minutes. Add water if required.
- Switch off the flame.Serve in a bowl.
- Garnish with coriander.Eat with rice or Roti.
Do You Know?
The actual name of this dal is "chana" or "Bengal Gram" in English; the "dal" part refers to the cooked product.
It is called "Bengal gram dal" in English; "chana dal" in Hindi; "cholar dal" in Bengali; Cicer arietinum is its Scientific Name.
The "gram" in some of the names comes from an old Portuguese word "gram", coming from the Latin "granum", meaning "grain". The modern Portuguese word is grão.
Bengal gram is often stewed with vegetables, especially bitter gourds and squashes.